Daily news, insight and opinion from the world of restaurants
Join Trustwell and industry experts to understand the impact of proposed changes such as Owen’s law and how to leverage tech to balance consumer safety and operational flexibility.
In the continually evolving and competitive landscape of the restaurant industry, attracting new guests is crucial for profitability and sustained growth.
Tilda Foodservice have put their Easy Cook Basmati rice to the test against a leading own-label alternative to discover why Tilda wins every time with quality, versatility, and margin-protecting power to make a difference to your operation. When you’ve...
Last month saw the launch of Unilever Food Solutions’ first global Future Menu trends report – and we’re now proud to announce the release of a UK version featuring some of the nation’s best chefs.
Emerging trends for strengthening business -- and satisfying guests. With ever-shifting customer demands, supply chains and labour markets, there’s never been a more important time for businesses to think ahead.
Choice - New and Exclusive Lines including New Plant Based Range - Wicked Kitchen, Baraka Range of Sous Vide Meats, New Desserts & exclusive spirits such as Kraken Black Cherry Rum. Price - BIGGEST EVER LOCKDOWN – over 500 products locked down in price...
If you work in hospitality, you know you can never slow down the push to fill your events dairy with bookings, and the demand for parties during the holiday season requires organization and a game plan. With that in mind, Tripleseat created an Events...
Did you know that 9.5 Million tonnes of food is wasted each year in the United Kingdom? It is estimated that 12% of this total is produced by the hospitality and food service industries.
Things move pretty fast in the hospitality industry. Every business is facing pressures from supply chain, staffing and energy costs. At Cloudfm, we’ve developed a way to support happier staff, a more efficient service and, ultimately, a better...
The restaurant industry is notorious for having low-profit margins, making restaurant profitability a crucial and challenging part of running your business. But challenging doesn't mean impossible. With the right tactics, your restaurant can boast...
In this webinar we’ll discuss the findings from Deputy’s recent report into the hospitality sector exploring: The impact of employment levels across the UK by region, sector, gender and generation and what it means for your business The loss of...
As we enter the busiest season for restaurants, OpenTable asked over 1,100 diners in the UK and Ireland how they’re dining out and looking to celebrate the festive season.
Reed in Partnership is working with numerous active job seekers, supporting them with training, skills, mentoring and ensuring that they are ready to deliver results for you. This is a completely cost-free recruitment service, and is fully-funded by...
The latest edition of <italics>Inspire<italics> magazine, released by Callebaut this month, has all of the tips and tools to help hospitality professionals transform everyday classics into inspiring experiences, from the kitchen to front of house service.
Lockdown is being lifted, but "business as usual" is still some way off. This free whitepaper from Flipdish gives you everything you need to prepare your business for a post-pandemic future. It comes packed full of tips, tricks and ideas to help your...
In a world where speed of service, accuracy, and nutrition are important, we have technologies such as AI, Cloud, Edge computing and IoT helping solve some key food service problems. The paper addresses one of these unique problems with the use of...
Deliveroo surveyed their UK customers to understand how their mindset around food and their ordering habits have changed in the past 12 months.
Online food ordering has become a crucial business model overnight. We are here to advise you on how to keep your restaurant open by taking an omnichannel approach.
The Tredwells and All’s Well chef heads to Worcestershire to learn about one of the world’s most successful and sustainable hybrid vegetables and creates three recipes using Tenderstem®.
In light of the current circumstances and many businesses being closed during this period, Restaurant magazine will temporarily be going digital only. To also further support our wider community at this time, we are making the issues available to our...
The Restaurant portfolio continues to be the essential source of news and information for those working within the restaurant industry, helping to navigate choppy waters and grow businesses.
Six areas to make your restaurant more sustainable. From growing herbs on the wall to using ethical dairy suppliers, we run-down the key areas where you can make more sustainable choices in your restaurant.
Produced by Restaurant magazine in partnership with Nestlé Professional’s CHEF® brand, Creative Development in the Kitchen explores how high-profile chefs including Adam Byatt, Michael Bremner and Simon Hulstone create original dishes. The guide also...
It’s no secret that burgers are big business. And with the UK out of home burger market expected to be worth £3.8billion by 2020, there’s no sign that the UK’s love affair with burgers is...
Appetite Learning provides a complete learning solution. We not only supply relevant course work accessed online, but also transform the way you manage your training through provision of an easy...
Opening a successful establishment takes more than the desire to succeed. Before moving forward you need to get organised — and we’re here to help! Lightspeed has compiled a checklist of 9...
The restaurant sector is booming and for operators wanting to be successful in this dynamic industry, there are a lot of questions to ask. How do I choose the right location? What are the...
In this free guide, we surveyed 100 restaurateurs in North America and got them to share their marketing secrets. Learn the latest, from social media trends and technology, to traditional tricks...